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Authentic Sichuan Kung Pao Chicken

Asian cuisineChinese cuisineSichuan cuisine
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Authentic Sichuan Kung Pao Chicken

Kung Pao Chicken

Prep: 25 min • Cook: 15 min. Experience the true Sichuanese flavor with this authentic Kung Pao Chicken recipe. It features perfectly marinated chicken, crunchy peanuts, and a fiery balance of chili and Sichuan peppercorns, wok-tossed to perfection.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Chicken & Marinade

  • 18oz chicken thigh(boneless, skinless, cut into 2cm pieces)
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine(or dry sherry)
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

Sauce

  • 2 tbsp soy sauce
  • 2 tbsp black vinegar(or balsamic vinegar)
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 3 tbsp water

Stir-fry Components

  • 4oz peanuts(roasted, unsalted)
  • 15 pcs dried chili peppers(deseeded and cut into 1-2 cm pieces)
  • 1 tsp sichuan peppercorns
  • 3 pcs garlic(minced)
  • 1 tbsp ginger(minced)
  • 1 tbsp chili bean paste(Doubanjiang)
  • 3 tbsp vegetable oil

Instructions

Marinate Chicken

  1. In a bowl, combine chicken thigh pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.

Prepare Sauce

  1. In a small bowl, whisk together soy sauce, black vinegar, sugar, cornstarch, and water. Set aside.

Stir-fry

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chili peppers, stir-frying until fragrant and the peppers darken slightly, about 30 seconds. Be careful not to burn them.
  2. Remove the peppercorns and chili pieces from the wok, leaving the infused oil. Add the remaining 2 tablespoons of vegetable oil to the wok.
  3. Add the marinated chicken to the wok in a single layer and stir-fry until browned and cooked through, about 3-5 minutes. Remove chicken from the wok and set aside.
  4. Add minced garlic, ginger, and chili bean paste to the wok. Stir-fry for about 30 seconds until aromatic.
  5. Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it into the wok. Stir and cook until the sauce thickens and coats the chicken.
  6. Add the roasted peanuts and stir to combine. Cook for another minute.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal220.2 kcal2,202 kcal
Protein35.2 g14.1 g140.8 g
Fat30.8 g12.3 g123.2 g
Carbs32.1 g12.8 g128.4 g

Tips

  • Ensure chicken is cut into uniform pieces for even cooking. Marinating helps tenderize and flavor the chicken.
  • Get your wok very hot before adding ingredients for that authentic smoky flavor. Don't overcrowd the wok when cooking chicken.
  • Serve immediately with steamed rice to best enjoy the crispy texture of the peanuts and the rich sauce.

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